Peanut Butter Cookie Cereal
Healthy recipe for homemade peanut butter cookie cereal, deliciously perfect with milk or stirred into yogurt.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 1/2 cups plain whole milk yogurt
- 1 cup roasted, creamy peanut butter or nut butter of choice
- 1/3 cup expeller pressed coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup evaporated cane sugar optional
Instructions
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Mix almond flour and coconut flour in a large glass bowl. Mix in yogurt until well blended.
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Cover and soak overnight. If using sprouted almond flour, skip this step.
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Blend in all the remaining ingredients to flour/yogurt mixture to form the cereal batter.
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Pour batter evenly into a 9 x13 pan greased with coconut oil.
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Bake for 30 minutes at 350 °F/177 °C or until a toothpick comes out clean.
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Let cool and then crumble the baked cereal cake in the pan.
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Spread the crumbled cereal thinly on two large baking sheets greased with coconut oil and dehydrate at 200 °F/ 93 °C for 4-6 hours. Turn cereal once or twice to dry evenly. Take care to not over-dry, which makes the cereal too hard.
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Remove from oven and cool. Store in an airtight container in the fridge.